SAFETY AND WARNING NOTICE
PLEASE READ ALL INSTRUCTIONS BEFORE OP-
ERATING THE MACHINE.
Read the safety and warning notice carefully
and only use the Genius Food Prep System
as described in the operating instructions to
prevent injuries.
Always keep the Genius Food Prep System
and it’s accessories out of children’s reach.
NOT INTENDED FOR USE BY CHILDREN!!!
Protect against impact and pressure.
Check the Genius Food Prep System and ac-
cessories for damage before use. If damaged
do not use the product.
Do not make any alterations or modi
fi
cations
to the Genius Food Prep System or its acces-
sories.
Clean all parts thoroughly before use. (see
Care and Cleaning section of this manual)
ALWAYS place the Genius Food Prep System
on a non-slip surface. Never place on hot sur-
faces or close to open
fl
ames.
Before unfolding the legs be sure that the
crank handle and/or discs are removed.
DISCS ARE EXTREMELY SHARP! USE CARE
WHEN PACKING AND UNPACKING!!!!
TIPS FOR USE
You can use the multifunctional lid with or without the 9 cup bowl.
When you do not use the bowl you can grate, shred, cut, slice and grind right on your work surface.
Surface must be smooth, clean and free of dirt in order for suction cups to secure to work surface.
Moisten the suction cups on the legs to help secure Genius Food Prep System to surface.
Height of food to be cut should not be higher than 3 inches.
Always
fi
ll the left side of the food chamber
fi
rst.
Apply slight pressure to the handle when cutting. Too much pressure may cause food to move
around or get stuck.
Always turn the crank handle in a CLOCKWISE motion.
INSTRUCTIONS FOR USE
Multifunctional Lid
The multifunctional lid is the core part of the Genius Food Prep System. You can use the lid with or without
the 9 cup bowl. When you do not use the bowl you can grate, shred, chop, slice, and grind right onto your
work surface.
2
Operating Instructions & Recipe Book
Operating Instructions
31
Operating Instructions & Recipe Book
Sweets & desserts
Pre-heat the oven to 350°F.
For the pastry: Sieve the
fl
our into a bowl and combine
with the baking powder, sugar and vanilla sugar. Make
little
fl
akes of margarine using two spoons and place
them on top of the mixture in the bowl. Then mix in one
egg after another with a hand whisk. Dust a work surface
with
fl
our and roll out the pastry until it is approx.
⅛
inch
thick. Use it to line a springform baking tin.
For the topping:
Peel, quarter and core the apples. Then slice the apple
quarters with the dark green disc and cover the pastry
base with apple slices. Separate the eggs and collect the
yolks and whites in separate bowls. Whisk the butter,
sugar and egg yolks with a hand mixer until slightly
frothy. Combine the
fl
our with the baking powder and
gradually add it to the mixture. Remove the shells of the
nuts, grind them with the orange disc and add them to
the mixture with the cinnamon. Whisk the egg whites
until stiff with a hand mixer and carefully fold into the
mixture. Distribute the topping evenly over the apples
and bake for approx. 60 minutes.
Leave the cake to cool in the tin for at least 10 minutes
after baking.
To make the short crust pastry:
2¼ c.
fl
our
1 tsp. baking powder
½ c. sugar
1 pack of vanilla sugar
½ c. margarine
2 eggs
For the topping:
1 lb. apples
1 c. plus 2 tbsp. butter
1 c. sugar
4 eggs
1 c. oz.
fl
our
1 pinch of baking powder
1 tsp. cinnamon
1 c. fresh hazelnuts
Apple and Nut Cake
TIP Don’t open the oven door too soon or the cake will
collapse.
